Baked Pineapple Salmon

Giving the salmon a quick broil at the end of cooking gives the marinade a chance to caramelize—it's too good. Just make sure to keep a close eye on it, so you don't overcook the salmon! Two to three minutes is all you need under a hot broiler.

Looking for more salmon recipes? This Greek Salmon is a perfect quick dinner.

 Baked Pineapple Salmon


INGREDIENTS

  1. Cooking spray, for pan
  2. 17 pineapple rings, fresh or canned 
  3. 1 large salmon fillet (about 3 lbs.) 
  4. Kosher salt
  5. Freshly ground black pepper
  6. 3 tbsp. melted butter
  7. 3 tbsp. sweet chili sauce
  8. 2 tbsp. freshly chopped cilantro
  9. 3 cloves garlic, minced
  10. 2 tsp. freshly grated ginger
  11. 2 tsp. toasted sesame oil
  12. 1/2 tsp. crushed red pepper flakes
  13. Toasted sesame seeds, for garnish
  14. Thinly sliced green onions, for garnish
  15. Lime wedges, for serving

DIRECTIONS

  • Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. In the center of the foil, lay pineapple slices in an even layer.
  • Season both sides of the salmon with salt and pepper and place on top of pineapple slices.
  • In a small bowl, whisk together butter, chili sauce, cilantro, garlic, ginger, sesame oil, and red pepper flakes. Brush all over salmon fillet.
  • Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until fish is slightly golden. Garnish with sesame seeds and green onions and serve with lime wedges.

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